These Chicken Kathi Wraps with and Chutney Ranch & Cabbage Salad are the perfect wraps to enjoy for lunch or dinner, hot snacks anytime of the year. A popular street snack from Calcutta India, pronounced as (kaah-thee) its a quick pan sautéed no-sauce chicken curry cooked with an assortment of spices, a fresh crisp cabbage salad, egg wrapped parathas or tortillas, and tossed in a homemade green chutney ranch dressing. These colorful chicken wraps may sound complicated, but are simple to make, wholesome, and so delicious. These rolls can be served filled like a burrito or served on an assembly line for guests to make their own. If the burrito is large halve them or cut into 4s and serve as a cocktail sized hot snack.
A recent trip to India reminded me how good and fun these wraps are and inspired me to branch out from the usual chicken stir fry dinner or bowls. My version has a quick no-sauce chicken curry with tons of crisp cabbage salad and a fresh herbaceous chutney ranch. These wraps are a popular street snacks, very satisfying and versatile. Swap out the chicken for paneer cheese, lentils kebabs for vegetarian or vegan option, so everybody can enjoy these delicious snacks.
Details – The Chutney
I start with the green chutney ranch. This is one of the staple sauces for most Indian street recipes. It’s made with cilantro, mint, yogurt, ginger, green chillies and some kinda sweetness to balance. Recipe can vary but the cilantro, mint and green chillies are always there. To make the chutney/ sauce, I blend half an avocado to create a super creamy ranch. The chutney adds a sharp, acidic component to these warmly spiced, vegetable and chicken-filled roll. Avocado Green Chutney Ranch.
The Parathas or Tortilla Wraps
Traditionally parathas are used, you can easily find parathas in the freezer section of a well stocked Indian grocery store. There are really good tortilla brands that make an excellent substitute and I seldom make parathas from scratch The brand I use for this recipe (not sponsored) is from Tortilla Land burrito size, they’re pretty decent and make delicious wraps. What I like is they’re ready-to-cook so they have a freshly made taste that I appreciate. But feel free to use your favorite.
- To make the egg brushed tortilla:
- Start by cooking the tortilla on the first side fully. You can brush it with a little oil(optional)first image.
- While the tortilla cooks, crack one egg and whisk in a small bowl. Then before you flip the tortilla to cook the other side, remove the tortilla from the pan, and in the same pan add a little oil, drop the whisked egg and let it settle on the pan you can add a spot of oil so the doesn’t stick. (second image)
- Once it starts to cook and firm around the edges, slap the cooked side of the tortilla on the egg while it’s still runny. Leave it to cook completely, (you can press it down with a spatula).( Image 3)
- Once it’s done cooking(about 1 minute) flip it back to cook the uncooked side to finish cooking. You can brush the tortilla with a little oil for a crispy tortilla. (Image 4)
The Salad
With the chutney and tortilla out of the way, we make the cabbage salad thats basically a slaw. Just shred the veggies, toss everything in a bowl and let it rest.
The Curry Filling
This chicken curry is not your traditional saucy curry. This curry is no-sauce but with lots of flavor and not dry at all. It has the staples: onions, garlic ginger, ground spices and couple specialty spices that are a good idea to keep stocked in your pantry if you enjoy cooking Indian food regularly.
Chicken Kathi Rolls
Ingredients
Chicken Filling
- 1 lbs chicken breast or thighs, skinless boneless cut into strips
- 1 large onion sliced
- 1 jar roasted red bell pepper drained and sliced
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- ½ tsp Garam Masala or ground coriander
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ¼-1 tsp red chilli powder optional or use as needed to your heat preference
- 1 tsp chaat masala
- 1/2 tsp crushed black pepper
- 1 tbsp any neutral oil like avocado
- sea salt as needed
Cabbage Salad
- 1 medium head green cabbage thinly shredded
- 1 small onion, thinly sliced
- 2 medium carrots grated coarsely
- 2-3 tsp lemon juice or vinegar
- ½ tsp EACH salt and sugar
Additional
- 6 parathas or burrito sized tortillas
- 6 fresh eggs optional but delicious
- Mint avocado Chutney
- avocado oil as needed or any neutral oil
Instructions
Cabbage Salad
- shred and slice the veggies, toss everything in a bowl and let it rest until the other parts are ready..
The Chutney
- Follow the link in the ingredients for the green avocado mint chutney in full details.
Chicken Filling
- In a saute pan warm the oil and add sliced onion and cumin seeds. Cook for 3-5 minutes until the onion softens. Add minced garlic and ginger and stir.
- Add the chicken pieces and cook on high heat until the chicken starts to turn cook. Add turmeric, coriander powder or Garam Masala, black pepper, salt, chili powder, chat masala and roasted red pepper, mix well, the spices should coat the chicken pieces. Stir and cook covered on low to medium heat until chicken is fully cooked. About 8-10 minutes. Taste and adjust seasoning. If you're left with some liquid, boil the curry so the water evaporates and the curry thickens. You don't want a lot of sauce, the sauce should be just right to coat the chicken pieces.
Egg Tortilla or Paratha
- To make the egg brushed tortilla or paratha: Start by cooking the tortilla on the first side fully. You can brush it with a little oil(optional)
- While the tortilla cooks, crack one egg and whisk in a small bowl. Then before you flip the tortilla to cook the other side, remove the tortilla from the pan, and in the same pan drop the whisked egg and let it settle on the pan you can add a spot of oil so the doesn't stick.
- Once it starts to cook and firm around the edges, slap the cooked side of the tortilla on the egg while it's still runny. Leave it to cook completely, (you can press it down with a spatula). Once it's done cooking(about 1 minute) flip it back to cook the uncooked side to finish cooking. You can brush the tortilla with a little oil.
Assembly
- Place the egg tortilla or paratha on a parchment paper. Add ⅓ cup of chicken filling and ⅓ cup of cabbage salad along the center. (as shown). Roll slightly as you would with a burrito, secure by tucking on both sides. Cut in half on a bias and serve with green avocado mint chutney. Enjoy!!!
- Makes 6 wraps. 12 portions if cut in half.
I’ve bookmarked to make this recipe, looks so good.
Thanks you so much for giving the recipe a try. Would love to know what you think.
Beautiful.
Thanks Alisha.
Looks so good and tasty.
Hi Aman, happy you like it .Thank you.
Oo looks so tasty! I’ll have to make to make this one for my kids 🧒